Potato Salad Gets A Major Flavor Boost From This German Staple

When we say "potato salad," odds are you think of a cold, mayonnaise-dressed bowl of boiled, waxy spuds, but there are actually many ways to make the side. German potato salad, which is usually served hot, has a different flavor and consistency. Whichever you prefer, it can get a serious flavor boost from sauerkraut.

Sauerkraut is finely shredded fermented cabbage. Traditionally pickled in vinegar, sauerkraut is now prepared with salt, resulting in a punchy, acidic brine created by lactofermentation. It's a natural fit for Southern German potato salad, which dates back to the 19th century and often comes in a tart, vinegary dressing with savory alliums and bacon. Much like the acidic dressing, sauerkraut cuts through the starchy richness of the potatoes and bacon, plus brings vibrancy. It adds vegetal crispness to the tender potatoes too, creating textural diversity. Germans also eat sauerkraut warm, so adding it to warm potato salad allows us to taste a more authentic preparation. Sauerkraut can work in a mayo-based, American-style potato salad, too.

Incorporating this tangy ingredient doesn't just give you a taste of Deutschland but also of a broader culinary history that spans continents. While it has been a staple in German and Eastern European diets since the 1600s, you could also argue that but Mongolian nomads had been pickling cabbage long before. The often overlooked truth about sauerkraut is that it was actually invented in China. It provided a practical way to feed workers who were building the Great Wall. Fermenting cabbage in rice wine kept it edible through the winter. Genghis Khan allegedly brought it to Europe.

Despite sauerkraut's Asian roots, its name is inherently European. It comes from the German words for "sour" (sauer) and "cabbage" (kraut). While Germans eat less of this food nowadays, it's still very popular throughout Eastern Europe and France. Plus it's a quintessential hot dog topping for some Americans. As for German potato salad, it's still a favorite way to use up leftover roasted or boiled potatoes.

Well-liked sauerkrauts that would work wonders in potato salad include Farmhouse Culture and Sonoma Brinery, which are notably funky and complex yet approachable. Boar's Head and Saverne offer crisp, consistent products, while Aldi's Deutsche Kuche is favored for its affordability. Sauerkraut stans also recommend Bubbie's and Frank's Bavarian. Alternatively, you can make a homemade sauerkraut your family will love instead of buying one. This version calls for cooking feathery salted cabbage in a brine of champagne vinegar, caraway seeds, and fennel seeds. It'll last for two weeks and turn more sour as it sits.

Once you have sauerkraut on hand, incorporate it into a German potato salad recipe to taste how it amplifies its flavor. This iteration boasts bacon, onion, garlic, and pantry staples like Dijon mustard, apple cider vinegar, and horseradish. If you prefer the picnic staple cold, add sauerkraut to this creamy loaded baked potato salad recipe instead, which is doubly tangy from Greek yogurt in the mayo-based dressing.